Brothy Chicken Soup With Hominy And Poblano

Name: Brothy Chicken Soup With Hominy And Poblano
Total time: 30 min
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 large poblano chile, deseeded and finely chopped; 3 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried oregano, preferably Mexican oregano; 1/2 teaspoon red-pepper flakes (optional); Kosher salt and black pepper; 6 cups homemade or store-bought low-sodium chicken stock; 3/4 pound boneless, skinless chicken thighs; 1 (15-ounce) can hominy, drained and rinsed, or 2 cups cooked rice; 1 lime, quartered, for serving; Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions or sour cream, for garnishing

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Total: 30 minutes

Servings: 4

Author : Colu Henry

chicken chicken thigh hominy

Brothy Chicken Soup With Hominy And Poblano

Instructions

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Step 1

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.

Step 2

Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.

Step 3

Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.

Step 4

Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

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